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Chef’s RECIPE@ホーム

Salmon rice flour crepes

Wine

Other

Other

Salmon wrapped in savory crepes made from rice flour, with tartar sauce for extra tang.

Processed seafood used

鮭あらほぐし

株式会社加和喜フーズ（宮城県）

詳しくはこちら

Processed seafood used

Eagle Nest Cafe

The Eagle Nest Cafe’s “food trailer” has a built-in kitchen and attached dining space for serving delicious cafe food. Experienced chefs craft original hamburgers to serve wherever the food trailer goes, bringing heartwarming meals to everyone.

Servings
4
Cooking time
10 minutes
Total servings
4
Cooking time
10 minutes

Ingredients

Roughly flaked salmon
1 Tbsp
Oil
As desired
Rice flour
50 g
Egg
1
Soy milk
110-120 ml
Salt
A pinch
Sugar
10 g
Mizuna (Japanese mustard greens)
As desired
Shiso
2 leaves
Lemon
1 tsp
Tomato
1/2
Tartar sauce
As desired

Directions

  1. Mix the rice flour, egg, soy milk, salt, and sugar together well to make the batter.
  2. Let the batter rest for 30 minutes in the refrigerator.
  3. Lightly oil a frying pan and pour some batter in to cook the crepe. When the crepe’s edges turn brown, flip it using cooking chopsticks and cook the other side for 30 more seconds.
  4. When the crepe’s edges turn brown, flip it using cooking chopsticks and cook the other side for 30 more seconds.
  5. Roll the flaked salmon and other ingredients up in the crepe.

Remarks

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